Breakfast Experiments // Frukostexperiment

14 April 2017 | 05:37

Good morning people!

What could possibly suit a day off better than some breakfast experimentation?! I’ve been trying out some vegan options for my morning yoghurt lately and the cheapest one is Oatly’s “Havregurt” (not entirely sure what they call it in English? Oatgurt?). Unfortunately, there are two problems with this cheapest options; it’s just a little bit too runny and a little bit too sweet. Now, as I don’t eat sugar I always go for the neutral option without any added flavours, but I still think it tastes a bit sugary (apparently that’s from the oats).

To solve the problem with the yoghurt being a little bit too runny, I decided to freeze the yoghurt overnight. The important thing to remember when doing this is that it will take a while for it to unfreeze in the morning… (I didn’t. I was so hungry when I finally could eat). Now, I still weren’t entirely happy with the consistency so I added a banana and mixed it with the still half frozen yoghurt. The result? Yum on the texture! But, even more sugary. Solution? Peanut butter!

I added some peanut butter, some strawberries and some cashew and can I just say waow! I loved it! Unfortunately, I guess one could debate the healthiness of eating too much of that peanut butter… So this will not qualify as my everyday breakfast (also it was a little bit too much work in the morning) but is definitely a new weekend favourite!

I ate my bowl quite unfrozen, but you can eat it earlier or later depending on your preferences.

Banana Ice Cream with Peanut butter // Bananglass med jordnötssmör

13 April 2017 | 05:37

I don’t know if you remember this but a while ago I made a post about the (kinda) revolutionary concept of salted cashew banana ice cream (here). On this post Meg commented that I should try banana ice cream with peanut butter if I hadn’t already. Since then I’ve been thinking about it every now and then, and when I felt the craving for some banana ice cream yesterday, I decided to give it a go!

I used (2 tbsp.) crunchy peanut butter and it really took away some of the sweetness of the ice cream which I really appreciated. However, I think that next time I might also throw just a few salted peanuts into the mix to get some extra crunch! Do try though! It disappeared quite quickly…

My next banana ice cream adventure will probably be with coconut flavour, and I’ll get back to you when I’ve tried it! And if you want even more inspiration I would just like to add that banana ice cream and all sorts of vegan ice cream can be found under the hashtag nicecream on instagram! That’s where I get my inspiration!

This Vegan Wednesday was the first one in a where I still didn’t know what to make Tuesday morning. I had one idea about a green lentil soup with broccoli, but it felt a little bit like I tend to make a lot of soups and stews when I try to make something vegan. And I kind of want to show that vegan food is so, so, much more than that. Luckily, Cleanfoodi posted this recipe on her instagram before lunch and I was sold!

To be perfectly honest I’ve always considered chickpea patties to be kind of bland. Turns out I just didn’t put enough taste elements in there! As I don’t have a super big mixer I had to do this recipe in two batches. This turned out to be great, because then I had the chance to alternate the recipe a little for the second batch to add even more flavour! The altered recipe can be found below and the original recipe on Cleanfoodi’s instagram (here).

But was it good?

Well, to answer this question I might have to admit that I “accidently” ate five of these…

Ingredients (10 patties)

1 yellow onion

2 cloves of garlic

A handful of fresh basil

2 cans chickpeas (400g each)

2 tsp. sambal oelek

2 tsp. salt

1/2 cup corn flour

2 tbsp. lemon juice

Oil to fry in

Step-by-step

1. Open the cans and rinse the chickpeas

2. Peel and chop the onion and garlic

3. Heat up some oil in a frying pan

4. Mix all ingredients

5. When all chickpeas are mashed (you might have to stop and mix the paste a little), gently form the paste to patties with your hands. (I made them the size of my palm but you can choose any size you want.)

5. Gently fry the patties until they have some color on each side.

6. Serve warm with the sauce of your choice!*

* When I was done with cooking I realized I needed some kind of sauce to eat the patties with. I then mixed the vegan yoghurt I had at home (this) with some sweet and sour sauce and a little bit of lemon juice. I’d say it turned out quite alright!